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Mini Meat Pies Recipe (Aussie Mini Beef Pies)
Crisp pastry on the outside and a rich, savoury minced beef filling inside make these Mini Meat Pies a must-try. Great for snacks, lunchboxes, or relaxed weekend baking.
Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling Time 20 minutes
Total Time: 1 hour 15 minutes
Servings: 16 mini meat pies, depending on size
Ingredients
For the Filling
- 2 tbsp extra virgin olive oil
- 1 onion – finely chopped
- 500 g – 1.1 lb minced beef
- 2 tbsp flour
- 80 ml – ⅓ cup ketchup
- 1 tbsp Worcestershire sauce
- 300 ml – 1 ¼ cups beef stock
- 2 tbsp parsley – chopped
- salt and pepper
For the Pastry
- 4 sheets frozen shortcrust pastry – thawed
- 4 sheets frozen puff pastry – thawed
- 1 egg – beaten
Instructions
Make the Filling
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Sauté the chopped onion in extra virgin olive oil until soft and translucent. Add the minced beef and cook, breaking up any lumps with a wooden spoon, until browned.
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Sprinkle the flour over the meat and cook for 1 minute.
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Add the ketchup, Worcestershire sauce, and beef stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
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Stir in the parsley, season with salt and pepper, then remove from the heat and leave to cool completely.
Assemble and Bake the Pies
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Cut out circles from the shortcrust pastry and use them to line the base and sides of muffin tins, then fill each with the meat mixture.
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Cut out circles from the puff pastry. Brush the edges of the shortcrust pastry with water, then cover with the puff pastry circles, pressing and crimping the edges to seal.
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Make a small cross in the centre of each pie with a sharp knife and brush with egg wash.
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Bake in a preheated oven at 200°C – 390°F for 10 minutes. Reduce the oven temperature to 180°C – 350°F and bake for a further 20 minutes, or until puffed and golden brown.
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Serve warm with ketchup.